Gluten Free Stuffed Zucchini


  • 1 Large Zucchini
  • 2 Sausage Links (I used Aidells Chicken & Apple Sausage)
  • 1/2 c. Quinoa (uncooked)
  • 1 c. Chicken Broth (Make sure you use a gluten free broth!)
  • 1/4 c. Tomatoes (chopped)
  • 1/4 c. Broccoli (chopped)
  • 1/4 c. Red Bell Pepper (chopped)
  • 1/4 c. Fresh Mozzarella Cheese (Shredded)
  • 1 tsp. Olive Oil
  • Additional Olive Oil to Coat Your Frying Pan
  • Salt
  • Pepper



  1. Prep the Zucchini:
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Slice the zucchini in half longways.
    3. Using a small knife, cut around the edge of the zucchini leaving a border that is a few centimeters wide.  Make sure you cut at a slight angel towards the middle of the zucchini
    4. Using a spoon, scoop out of the insides of the zucchini so that you’re left with a “zucchini boat”.  Save the zucchini “guts” to incorporate into your stuffing.
    5. Brush 1 tsp. of olive oil over both halves of the zucchini.
    6. Salt and pepper the zucchini
    7. Line a baking tray with tin foil, place the zucchini halves on the tray, and bake for 20 minutes.
  2. Make the stuffing:
    1. In a small saucepan, bring the chicken broth to a boil and add the quinoa.
    2. Move the quinoa to a low heat, cover, and let simmer for about 20 minutes (until all the liquid is absorbed, and the quinoa has “popped” revealing the germ)
    3. Chop the sausage into small pieces.
    4. Chop the broccoli, tomatoes, red pepper, and remaining zucchini.
    5. Lightly coat the the bottom of the frying pan, and place over medium heat.
    6. When the oil is hot, add the sausage, and cook until the sausage begins to brown.  Make sure you move the sausage as it cooks so it doesn’t burn.
    7. Add the broccoli, tomatoes, red pepper, and zucchini to the frying pan with the sausage, and sauté together for 5 minutes, or until the vegetables begin to soften.
    8. Add the cooked quinoa to the frying pan, and mix everything together on a low heat for 2 minutes, then remove from heat.
  3. Stuff the zucchini and finish
    1. Let the zucchini cool a few minute once it comes out of the oven.
    2. Using a spoon, take the stuffing and fill in the “zucchini boat” so that it’s overflowing.  You may have extra stuffing depending on the size of the zucchini you used.
    3. Take the shredded mozzarella, and spread out across the top of the stuffed zucchini boats.
    4. Place the stuffed zucchini back in the oven, and broil until the cheese melts across the top.
    5. Remove from the oven, and cool for a few minutes.
  4. Serve and enjoy!